天然抗氧化物改善配制酒中槲皮素稳定性的研究

Natural antioxidant effect on improving the stability of quercetin in liqueur

基于协同抗氧化原理,研究了茶多酚(Tea polyphenols,TP)、L-半胱氨酸(L-cysteine,L-Cys)和谷胱甘肽(glutathione,GSH)对配制酒中槲皮素(Quercetin,Que)稳定性的改善效果。通过1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力测定,选出槲皮素与三种天然抗氧化物组合制备成配制酒样的最佳复配比例为4∶1、5∶1和1∶80。制备的酒样经过3个月加速稳定性试验,得出L-半胱氨酸能使酒样颜色更加稳定,且能使配制酒中槲皮素的含量剩余率提高10%以上;茶多酚和谷胱甘肽能使槲皮素的含量剩余率提高20%以上。同时,持续光照(3个月)下,茶多酚在延缓配制酒中槲皮素含量变化方面更具优势,而在持续40℃高温(3个月)下,谷胱甘肽在抑制槲皮素含量变化方面效果更好。

Based on the principle of synergistic antioxidant,the effect of tea polyphenols,L-cysteine and glutathione on improving the stability of quercetin in the liqueur was studied.First,The optimal ratio of quercetin and three natural antioxidant combinations in the liqueur samples was determined by DPPH free radical scavenging ability.The results showed that the best ratio was 4∶1,5∶1 and 1∶80.Second,all the liqueur samples were undergone accelerated stability tests for 3 months.The results showed that l-cysteine could stable the sample color,and increase the quercetin residual rate more than 10%.Tea polyphenols and glutathione could increase quercetin residual rate by more than 20%.At the same time,tea polyphenols had an advantage in delaying quercetin content changes under light for 3 months,and glutathione had a better effect in inhibiting quercetin content change under higher temperature at 40℃for three months.